We Recommend

Top Posts & Pages

Mussels have become one of the more versatile items in the chef's repertoire, a sort of base to throw all sorts of intriguing flavors against. For this Food Republic recipe, we've gone down a different path, using bacon and arugula to channel our old friend the BLT. Whatever the resemblance to an actual BLT, hold the mayo!

Mussels “BLT” Recipe

Mussels “BLT” Recipe

Bacon-infused broth adds a twist to these mussels

Mussels have become one of the more versatile items in the chef’s repertoire, a sort of base to throw all sorts of intriguing flavors against. We’ve recently had ’em with hints of Merguez sausage, soaking up garlic broth, and drenched in Guinness. But for this Food Republic recipe, we’ve gone down a different path, using bacon and arugula to channel our old friend the BLT. The only things we’ll suggest besides following these steps are: have lots of crusty bread handy for sopping up (or frites, if you can); keep a couple or three cold brews nearby; and please, whatever the resemblance to an actual BLT, hold the mayo!

Mussels “BLT” Recipe

Serving Size:
4 servings

Ingredients

4
slices
bacon, 1/2-inch dice

2
shallots, chopped

4
cloves
garlic, chopped

2
tablespoons
olive oil

1
cup
canned crushed tomatoes

1
cup
white wine

1
teaspoon
chili flakes, crushed

3
pounds
mussels, de-bearded and scrubbed

4
tablespoons
unsalted butter

1
lemon, juiced

1/2
cup
arugula

Directions

Heat a large straight-sided saute pan over medium heat. Add the bacon and saute until the fat is rendered, about 5 minutes.

Add the shallots and garlic and saute until softened, another 3 minutes.

Stir in the olive oil, crushed tomatoes, salt, and white wine and chili flakes. Bring to a simmer, add the mussels, and cover.

Steam until mussels open, about 4 minutes. Remove from the heat.

Discard any unopened mussels. Stir in the butter, lemon juice, and arugula.